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Culinary SOS: Yosemite area resort’s coconut macaroon pie

Q: I had the most delicious coconut pie at the rustic Saddlebag Lakes Resort General Store, 12 miles east of the Tioga Pass entrance to Yosemite. I have been dreaming about that pie ever since and wondered if you could get the recipe so I could make it at home.

– Marilyn Hill, Pasadena, Calif.

Dear Marilyn: Owner Carmen Earnst was happy to share the recipe with us, noting that “the coconut pie we make at Saddlebag Resort is a favorite of our family. It is from the first edition of the ‘Farm Journal’s Complete Pie Cookbook’ published in 1965.”

Saddlebag Lake Resort’s Coconut Macaroon Pie

2 eggs, slightly beaten

½ cup water

1½ cups sugar

¼ cup flour

¼ teaspoon salt

½ cup (1 stick) butter, melted

1 and 1/3 cup sweetened flaked coconut, plus extra for sprinkling over the top of the pie if desired.

Unbaked 9-inch pie shell

Heat the oven to 325 degrees.

In a large bowl, whisk together the eggs, water, sugar, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell, and top with a little extra coconut if desired to brown as the pie bakes.

Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.

Remove and cool before serving.

Serves 8.

Per serving: calories, 456; protein, 4 grams; carbohydrates, 59 grams; fiber, 1 gram; fat, 24 grams; saturated fat, 14 grams; cholesterol, 77 mg; sugar, 45 grams; sodium, 221 mg.